The Ultimate Chicken Pot Pie

Ingredients

• 0.3 cup butter 
• 2 cups carrots peeled sliced
• 3.3 cups chicken broth swanson®
• 3 cups roasted chicken cubed cooked
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 1 tsp thyme sprigs dried fresh minced crushed
• 0.5 tsp pepper black
• 3 cups mushrooms sliced
• 1 tbsp dijon mustard dijon-style
• 1.5 cups onion chopped
• 1 cup peas frozen thawed
• 17.3 ounces puff pastry thawed pepperidge farm®

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.
2. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork.
3. Place aluminum foil onto the surface of the pastry.
4. Bake for 25 minutes.
5. Remove the aluminum foil.
6. Heat the butter in a 12-inch skillet over medium heat.
7. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
8. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
9. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley.
10. Remove the skillet from the heat.
11. Unfold the remaining pastry sheet on a lightly floured surface.
12. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
13. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry.
14. Sprinkle with the remaining parsley.
15. Place the casserole onto a baking sheet.
16. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.